Mushroom and Thai basil omelette

Made this tasty omelette for my birthday breakfast.

• 2 eggs (I used Ricky's free-range ones... yolks so orange and firm!)


• Tiny dab or butter or olive oil


• Mushrooms


• Splash of white wine


• Thai basil leaves


• Salt and pepper

Slice mushrooms and put into non-stick omelette pan. Heat pan and add wine. Cook until wine is evaporated and mushrooms are pale and soft. Remove mushrooms: pop them onto a plate to attend you.

Melt the butter or oil in the pan over moderate-low heat. Beat eggs quickly and pour into pan. Swirl the pan, or draw in the cooked edges, to allow all the egg to reach the hot surface. When top is almost set, sprinkle over the mushrooms. (Put them mostly in the middle, so you have room to fold it in half). Use spatula to fold omelette in half, and cook for one more minute.

Slide omelette onto a plate and top with the Thai basil leaves, salt and pepper. Good with fresh orange juice.